12 oz. cube steak, lightly floured
1 tsp. pepper, black
1/2 tsp. salt .
1 Tbsp. Canola oil
1/2 c. onion, cut into 1 inch pieces
1/2 c. green pepper, cut into 1 inch pieces
1 c. sliced fresh mushrooms
1 10.75 oz. can Healthy Request tomato soup
1/4 c. dark corn syrup
2 Tbsp. apple cider vinegar
1 Tbsp. Worcestershire sauce
1 cup frozen sweet peas

Salt and pepper the lightly floured cube steak. Fry cube steak with nonstick canola oil in a large deep sided frying pan over medium heat until browned. Remove from pan and set aside. Add canola oil to pan. Add onion and green pepper. Cook 2 minutes, stirring frequently. Remove from pan. Add mushrooms to pan. Saute in pan drippings. While mushrooms are cooking cut meat into bite-size pieces. Add meat, onion and green pepper back tot eh pan.Add undiluted tomato soup, corn syrup, cider vinegar and Worcestershire sauce and stir to combine. Bring to a boil. Cover and reduce heat to low. Cook for 1 hour or until meat is fork tender. Add peas and cook for 15 minutes more. Serve over rice or noodles.

Serving Size: 4 servings

 

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